Name: Grilled Halibut with Olive Bagna Cauda
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 4 tablespoons (1/2 stick) unsalted butter; 2 teaspoons anchovy paste; 2 cloves garlic, smashed and peeled; 1/3 cup pitted mixed olives, chopped; 1/4 cup teardrop tomatoes, halved; 2 tablespoons chopped fresh Italian parsley; Four 6-ounce skinless halibut fillets; 1 teaspoon kosher salt; 2 teaspoons olive oil

Directions

Preheat a grill or grill pan to medium high.
For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
Transfer the fish to a serving platter and spoon the bagna cauda over the top.

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